COOK IT.
If your butcher hasn’t already, slice open your pork loin roast so that it can be rolled up much like a porchetta. Season thoroughly on all sides with salt and freshly ground black pepper.
In a pan, melt the butter and cook down the apple, onion, celery, carrot, and cranberries. Once they’re softened, add the nuts, toasting for a few minutes, then add the applesauce, followed by the chicken stock. Stir in the breadcrumbs until the liquid has been absorbed.
Spread the apple mixture on the inside of the pork loin, then roll it up, tying it tightly with butcher’s twine into an even cylinder. Set aside while you prepare the sweet potato casserole.
Wash, then peel, 3 very large, sweet potatoes. Place them into a pot of water and boil them for about 15 minutes, until well softened. Drain and then place them back into the pot to steam off the excess water for 5 minutes, stirring frequently.
In a large bowl, add the sweet potato, maple syrup, ¼ cup of browned butter, crème fraiche, yolks, and your chosen booze. Season to taste with salt and mash. For extra smoothness, you can use a blender or food processor instead.
Spread the mashed sweet potatoes into a buttered 9 by 13 casserole.
Preheat your grill to 325°F (163°C) using the rear or bottom burners. You are aiming for indirect heat. You can turn on the burners under the roast while leaving the other burners off.
Now that your grill is preheating, the last thing to do is make the topping for your sweet potatoes. In a bowl, combine your chopped nuts, brown sugar, flour, seasonings, and marshmallows. Crumble them over the top of your sweet potatoes.
Carefully load and balance your pork roast on the spit rod and secure with rotisserie forks.
Load the pork roast onto the grill, making sure that there is enough room for the sweet potato casserole without the pork dripping on it. PRO TIP: Place a small drip pan with some stock below the pork to catch drippings for gravy. You can also use the smoker box or pipe to add smoky flavor to both dishes.
Roast the pork and sweet potato casserole for around 45 minutes, basting the pork with drippings and turning the casserole 180° so ensure even browning. Once the roast reaches an internal temperature of 145°F (63°C), remove it to rest for at least 10 minutes. If you are dissatisfied with the browning on the sweet potato casserole at this time, move it to the center of your grill, and turn up/on the burners to either side of the dish to around 400°F (200°C) for 5 to 10 minutes.
Once rested, serve the pork roast, sliced, with casserole and your favorite seasonal sides. A great wine pairing would be a Chenin Blanc to pick up the sweetness and apple flavors; however, if you prefer a red, Beaujolais is a great choice. For beer pairings, a French-style farmhouse ale like a Saison or Bière de Garde, which feature a nutty and caramelized flavor with fermented apple notes.
Notes : Use the same or similar warming spices in the potatoes and the stuffing to unify the flavors throughout. If you have pecans, use them for both; if you have walnuts instead, use them. What you have on hand is just perfect.
Whether you’re planning a full Thanksgiving spread or just want a taste of autumn on your grill, this Apple Stuffed Pork Roast with Sweet Potato Casserole delivers big flavors with minimal fuss. Add a few green sides, pour your favorite wine or seasonal ale, and you’ll have a memorable meal that’s as easy to prepare as it is to enjoy. How do you use your grill when it’s time to celebrate? Share your holiday BBQ recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!